Procedure

To make the Vegan White Bean Caesar Dressing: Combine all ingredients in a blender. Puree until smooth. Add more water, if needed, to reach a pourable consistency.

Yield: 1 1/2 cups

Chef’s Tip: If using canned cannellini beans, rinse thoroughly before using. The miso and nutritional yeast provide healthy, plant-based “umami” flavor, replacing the egg yolks, anchovy, and Parmesan cheese that are used in a traditional Caesar dressing.

Big 'Ole Italian Salad: Chickpeas, olive, capers, and summer's sweet tomatoes come together in this easy, flavorful salad. This vegan, oil-free, gluten-free recipe is a snap to make, and it gets even better the next day. Even Paleo eaters will enjoy :)

This creamy, oil-free, nut-free dressing pairs the bright flavor of fresh lemon with the roasted richness of tahini. Use it flavor on a 5-Minute Broccoli Bowl, pour on baked potatoes, or drizzle on Shaved Brussels and Wild Rice. This healthy recipe is vegan, gluten-free, and easy to make.

Easy, quick oil-free Balsamic dressing. Chef Katie Simmons shows you how to make this simple, healthy recipe. Use it on a plant-based salad, marinated vegan mushrooms, or drizzle on grilled vegetarian tofu. More at: www.plants-rule.com

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.